The story
BECKER'S Weinhaus stands at Olewiger Straße 206 in Trier, serving classic cuisine with a French hand, and the Schlemmer Atlas gave it 2.5 Kochlöffel in 2026. It is the traditional counterpart to the gourmet restaurant run by the same family.
The ceiling of the dining room is modeled after a barrel. Wolfgang Becker's father had the whole Weinhaus designed as a large, homely cask. A vaulted cellar next door suits cold months, when its rustic feel is at its best. In summer, tables move to the terrace beneath plane trees, facing the vineyards.
The kitchen calls its style Landhausküche on a high, contemporary level, and the menu bears that out. Ice-sea trout ceviche with celery and green apple sits near a classic goose liver terrine with warm brioche. Main courses include veal fillet in a herb crust with spring morels and pea cream, and a crisp Wiener schnitzel of veal fillet with cranberries. Michelin lists the house as Recommended for 2026.
At midday there is a quick lunch, a main course with one drink for 25 euros, and a business lunch with starter, main and dessert for 40. Evenings run to a four-course menu or à la carte. Desserts include a classic crème brûlée with rhubarb ragout and a warm chocolate cake with mango and passion fruit. Becker comes from a winemaking family and trained in wine before turning to the stove.
Recognition
Ambience
Details
History
The ceiling of the dining room in the Becker family's traditional restaurant is modeled after a barrel. At lunch, there is a quick three-course menu, while in the evening, a four-course menu and fine à la carte dishes are available.
Modern hotel with a designer gourmet restaurant. For the curious, Wolfgang Becker offers a chef’s table and cooking classes, served alongside expressive Rieslings or Burgundies from their own winery.
Concept Classically oriented gourmet restaurant with an attached boutique hotel. Menu of 4 to 6 courses. Second restaurant "Beckers Weinhaus" featuring regional cuisine. Chef's Table, own winery. Culinary Style For many years, Wolfgang Becker has maintained the high standard at his restaurant: The menu serves, for example, in the finest French tradition, a ballotine of squab and foie gras with truffle vinaigrette and assorted beets, followed by scallops in a mussel-saffron velouté with fennel, and for the main course, venison loin baked in brioche, served with port wine plums and two varieties of celery. Wine A well-curated selection of around 150 labels, including wines from their own estate. Atmosphere Understated, modern, elegant – a fitting backdrop for an ambitious culinary approach. Verdict A stylish dining concept on an elegant stage.
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